Hungarian Chicken Paprikash
1/2 cup flour
3 tablespoons Hungarian paprika
salt & pepper to taste
chicken piece (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream
Brown Chicken in pan
Combine flour, 2 tbsp paprika, salt and pepper.
Dredge chicken pieces in flour mixture.
Reserve left over flour.
Add chicken and browned on both sides to pot
Add little oil to pot (if bottom appears to be too dry).
Add onion, red pepper, 1 tbsp paprika, and salt.
Saute until onion is tender, about 2 minutes.
Return chicken to pot, and add enough chicken broth to cover.
Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
Remove from heat and let paprikash cool down.
Combine reserved flour and 1/2 cup sour cream.
Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
Add mixture to pot, stirring constantly.
Simmer 5 minutes.
Let cool down again and add remaining sour cream, stirring constantly.
Sauce should be a very pale orange color (almost white).
Cook about 1 minute until heated.
Serve over homemade wide egg noodles, or cooked cavatelli.